Name: Cuban Nata Cake with Mango, Pineapple, and Coconut
Ingredients: For the Cake:; 210 g self-raising flour; ½ teaspoon salt; 325 ml whipping cream; 3 medium eggs; 335 g caster sugar; 1 teaspoon vanilla extract; For the Filling:; 1 ripe mango; 375 ml condensed milk; 410 ml evaporated milk; 3 egg yolks; 30 g cornflour; 1 teaspoon vanilla extract; 200 ml coconut milk; 25 ml white rum (optional); To Decorate:; 300 ml whipping cream; 100 g toasted coconut; ¼ pineapple (peeled, cored, and cut into cubes (or a small can of pineapple chunks)); 1 ripe mango (peeled, stoned, and cut into 2.5cm cubes)

Prepare the Cake Batter:
Preheat the oven to 170°C/Gas Mark 3.
Grease and flour a 20cm springform cake tin.
Sift the self-raising flour and salt into a large mixing bowl.
In a separate bowl, whisk the 325ml of whipping cream until it holds soft peaks, then refrigerate.
Using an electric mixer, whisk the eggs, caster sugar, and vanilla extract together until the mixture is light, fluffy, and has tripled in volume.
Gently fold the whipped cream into the egg mixture using a large metal spoon, being careful not to deflate the mixture.
Gradually fold in the sifted flour mixture, incorporating it gently to maintain the batter’s volume.
The mixture will be thick.
Transfer the batter to the prepared cake tin and bake for 25–30 minutes, or until the cake is golden brown and springs back when pressed gently.
Cool the cake in the tin for 10 minutes, then turn it out onto a wire rack to cool completely.
Prepare the Filling:
Peel and stone the mango, then purée the flesh in a blender or food processor until smooth.
In a pan, combine the mango purée, condensed milk, and evaporated milk.
Bring the mixture slowly to a boil.
In a separate bowl, whisk the egg yolks with the cornflour and vanilla extract to form a smooth paste.
Gradually pour the boiled mango mixture over the egg yolk mixture, whisking constantly to combine.
Return the mixture to the pan and bring it back to the boil, whisking continuously until it thickens.
Transfer the filling to a clean bowl, cover the surface with cling film to prevent a skin from forming, and leave to cool.
Once cool, refrigerate until needed.
Assemble the Cake:
Mix the coconut milk with the white rum (if using).
Once the cake is fully cooled, cut it horizontally into 3 layers.
Place the top layer cut-side up on a cake card or plate.
Using a pastry brush, soak the layer with the coconut milk mixture.
Remove the filling from the fridge and gently whisk to soften.
Spread a third of the filling over the soaked cake layer.
Place the middle layer of sponge on top, soak with more coconut milk, and spread with another third of the filling.
Finally, place the bottom layer of cake on top, pressing lightly to level it.
Brush the top with the remaining coconut milk.
Refrigerate the assembled cake for 30 minutes to firm up.
Decorate the Cake:
In a mixing bowl, whisk the remaining filling with the whipping cream until it holds its shape.
Spoon a generous dollop of the cream on top of the cake and use the back of the spoon to create a well in the center.
Coat the sides of the cake with the remaining cream, smoothing it with a palette knife or spatula.
Press the toasted coconut around the sides of the cake for added texture and flavor.
Arrange the pineapple and mango cubes in the well on top of the cake.

Cuban Nata Cake with Mango, Pineapple, and Coconut

Equipment

Ingredients

Instructions

Notes / Tips / Wine Advice:

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Nutritional Information

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